Get your phone camera ready, because this beautiful hors d’oeuvre spread of rainbow bites looks as good as it tastes. Daring Lemon & Herb Plant Chicken adds zesty notes to roasted veggies. Balsamic glaze gives a touch of sweetness. You may want to make extra, because even your chicken-loving friends will be going in for a second, third and fourth.
6-8Serves
15 minCook
15 minPrep
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Chop the mini bell peppers into large chunks. Remove seeds.
Slice the zucchini into half-moons.
Place the chopped veggies and frozen Daring pieces on the baking sheet, keeping them in their own sections as much as possible.
Drizzle everything with olive oil, and your preference of black pepper.
Bake on 350 degrees for 10-15 minutes, until the veggies have softened down and the Daring pieces are golden brown. Flip the Daring pieces halfway through and check to see that their bottom sides have developed browning.
While the pan is in the oven, slice the cherry tomatoes in half and give the basil a rough chop.
When baking is done, remove the sheet pan from the oven and drizzle the zucchini with a generous amount of the balsamic glaze.
Start skewering your items on each toothpick, keeping the order the same for each. We like to start with the basil on top, then a piece of Daring, then a zucchini slice, then a bell pepper, and lastly a half of a cherry tomato with the flat side down, so it acts as a little stand keeping each toothpick upright. Enjoy!
